Nutty and Fig-filled Bars, Dehydrated for Convenience
Dive into Chewy Dried Fig and Nut Bars! These irresistible treats are a wonky blend of dried figs, toasted nuts, spices, and a hint of honey. They're as tough as a brass knuckle, perfect for stashing in your pockets for a day on the slopes. No dietician endorsement needed - these bad boys will keep your energy levels soaring!
Gear Up: Grab a candy thermometer to keep an eye on the honey mixture while cooking.
Game On: Most grocery stores sell hazelnuts with their itty-bitty skins still intact. No worries though, just rub 'em off with a clean towel after toasting. Don't stress if a few bits remain, they'll lend color and flavor to your bars.
To crush fennel seeds with the ferocity of a grizzly bear, seal them in a plastic bag, then smack 'em with the bottom of a pot or rolling pin. An ancient mortar and pestle will also work, but who's got time for that ancient stuff?
These delectable delights had their moment in the spotlight with both our Winter Cabin Fever story and our Supercharge with Superfoods photo gallery.
- Yield: 36 bars, enough to satisfy a horde of mountain climbers.
- Difficulty: Medium, like balancing on a tightrope without falling (but way more delicious).
- Total: 1 hour, give or take a few minutes, depending on how much you loiter in the kitchen.
- Active: 25 minutes, a nice chunk of time for showboating and dodging kisser kisses.
Ingredients (11)
- 1 cup whole, toasted, skinned hazelnuts (approx. 5 ounces)
- 1 cup whole, toasted almonds (approx. 5 ounces)
- 2/3 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 2 1/4 teaspoons finely grated orange zest (from 1 medium orange)
- 2 teaspoons fennel seeds, lightly crushed
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 8 ounces dried black Mission figs, stemmed and thinly sliced (about 1 1/2 cups)
- 2/3 cup granulated sugar
- 1/2 cup honey
Instructions
- Preheat the Oven: Warm the oven to 300°F, just nice and toasty for your fig bars.
- Chop 'Em Up: Coarsely chop the hazelnuts and almonds, and set them aside. Grease a 10-inch springform pan with butter and flour, and wait for the butter to melt from the guilt of your impending sugar intake.
- In a large bowl, combine flour, cocoa powder, orange zest, fennel seeds, cinnamon, and cloves. Shake ‘em around until they're evenly distributed. Mix in those nuts and figs and make sure they're all well-acquainted.
- Stir-Fry: In a saucepan, mix together sugar and honey, then slap them on medium heat until the mixture reaches 245°F on a candy thermometer, approximately 6 minutes. Toss that hot, sticky mess into the nut mixture and work quickly to coat the dry ingredients.
- Press Play: Transfer the mixture to the prepared pan and, using moist fingers as your tools, press it down evenly. Get your hands all over it; it's gonna be worth it.
- Bake: Bake the mixture until it has puffed slightly and smells heavenly, about 35 minutes. Allow it to cool to room temperature on a rack, at least 1 hour. Put the damn thing out of your sight or you'll polish it off before it ever cools. Slice the bars horizontally into thirds and cut each third into 1/2-inch-thick bars. You should end up with approximately 36 bars that'll last all of five minutes in your household.
- Both hazelnuts and almonds are included in the ingredients for the Chewy Dried Fig and Nut Bars.
- The Instructions section suggests toasting the hazelnuts before rubbing off their skins with a clean towel.
- The delectable fig bars are mentioned to have been featured in both the Winter Cabin Fever story and the Supercharge with Superfoods photo gallery.
